Borleves [ Hungarian Wine Soup]

1. 1

   Pour 3 cups of the wine and the water into a saucepan with the sugar, cloves, and cinnamon and bring to a boil.

2. 2

   While the soup is heating, beat the egg yolks with the remaining wine until creamy. When the soup is at a boil, dip a cup of it, little by little, into the egg yolk mixture, beating constantly so the egg yolks don't curdle.

3. 3

   Incorporate another cup of the hot liquid into the eggs, then beat the eggs into the remaining soup.

4. 4

   Stir constantly while reheating and let the soup thicken a bit, then strain. Ladle into small elegant bowls, and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.